Author
Topic: Pizza Muffins (Read 13464 times)

I've been thinking about these for awhile and finally gave it a try. Easy to do. Make your pizza, roll it up, slice and place in a muffin pan.

I used a dough that's about 55% hydration. Overnight retard. It's easy to roll and shape. After rolling into a rectangle I sauced it and added pepperoni and mozzarella. You have to kind of figure the size of the roll or it may exceed the diameter of you muffin pan. Mine is 2.75" across and about 1.25" deep so I sliced the roll every 1.25". The slices are a little hard to handle. Lay the slices in the pans and bake at 425 for about 25 minutes. The slices were in the pan about 30 minutes before baking. Have to play with this to see how it effects things. Slight sticking problem. I used PAM. I may invest in a non stick muffin pan.

The great thing about these is there are fairly easy to make. The toppings, red or white are endless. I wish I had had fresh basil. Pesto ? Also they travel well. Kids lunch, at work, car trips etc.

apizza,That looks like a great idea! Good to see your idea worked out well. They sure look yummy. I will have to try your idea out.I make something similar with about the same ingredients you use. (pepperoni and mozzarella)I stretch my dough into a rectangle and then used the pizza cutter to cut the dough into thick slices, cut pepperoni in half and put on, then put on mozzarella. Fold each strip over and then twist one end under tuck in and take the other end and fold over top and tuck in. Then bake on parchment paper in the oven. I don't have any pictures right now of how they look, but if you want if will take pictures and post under your thread. Your idea of adding basil or pesto sure sounds great, too.Norma

apizza,Your idea really worked out well for me. I did spray Pam on the cupcake pan and found in my oven that I had to take the pizza muffins out before they were finished and then put on a pan with parchment paper and finish. Then I just tried putting on a pan with parchment paper after cutting the pizza muffins and that worked, too. Your idea gave the bottom of the pizza muffins a more crunchy texture. I really liked that, because it tasted more like a pizza made in a pan with oil. I then tried to make something like a cinnamon sticky bun. I used cinnamon, sugar, and brown sugar mixed. I first put margarine on the dough. They really turned out good, but I will have to try more and refine how to make all of them look more consistant. I then cooled them down and tried them later in the day put back into the oven. They were just as good after being in the refrigerator. Here is pictures of the pizza muffins.The last picture is how I did twist the knots when I made the mozzarella and pepperoni before. I just used these to make garlic knots, yesterday.I like your idea much better for making the pizza muffins. Thanks, Norma

I used to toss my extra stuffing in a muffin pan, but the crunchy on all sides "Stuffin' muffins" have gotten so popular around the dinner table I fill the muffin pan first now. A quick spray of Pam or wipe of butter and gently pack the stuffing in.

I purchased a non stick muffin pan and it worked great. Since it's a darker color the outsides had more crunch. Also tried fresh basil and it was very tasty. Still messing around with this and the experimental results dissappear quickly.

The pizza wheels look awesome!!! Would love to know how you make them.

You pretty much just need to stretch out a large dough circle to a rectangle. Put your toppings evenly on top and roll into a log. After letting it rest for 10 minutes, cut, lay out on a pan, and bake.